Step-by-Step Guide to Prepare Ultimate Raw Papaya Mash Curry # My Mom's Recipe

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, raw papaya mash curry # my mom's recipe. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Raw Papaya Mash Curry # My Mom's Recipe is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Raw Papaya Mash Curry # My Mom's Recipe is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have raw papaya mash curry # my mom's recipe using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Raw Papaya Mash Curry # My Mom's Recipe:

1. Take 1/2 number papaya medium sized raw peeled and cut into big pieces (throw away the seeds)
2. Take 1 number Green chilli , slit
3. Prepare 5 - 6 cloves garlic Crushed
4. Make ready 4 - 5 numbers shallots Crushed/ chopped
5. Take 1/4 teaspoon Mustard seeds
6. Get 1/4 teaspoon Cumin seeds (optional- can avoid if you are not a cumin person)
7. Prepare 1 sprigs Curry leaves
8. Prepare 1 - 2 numbers red chilli dried (optional, mum doesnt add this, its my tweak to the recipe for a little show off)
9. Take 1/4 teaspoons Turmeric powder
10. Get 1/2 handful coconut grated
11. Take to taste Salt
12. Prepare 1 teaspoon coconut oil (preferably, can use any vegetable oil alternatively)
13. Prepare as required Water

Steps to make Raw Papaya Mash Curry # My Mom's Recipe:

1. Pressure cook the papaya pieces, slit green chillies, 2-3 crushed garlic cloves, some salt and turmeric with enough water to cover it all for 2-3 whistles.
2. Grind the grated coconut with some water to a smooth paste (a well ground chutney consistency like).
3. For the seasoning-Heat oil in a pan and crackle mustard and cumin seeds along with dried red chillies and curry leaves. Add the shallots and remaining garlic cloves as well. Get it all brownish (not just golden brown).
4. Open the pressure cooker lid once it has cooled down, mash the papaya pieces well to make it a thick gravy.
5. With the flame on, add the ground coconut paste and mix well. Make sure to boil off if any excess water is there. Add the seasoning too in. You just need to cook for 2 -3 minutes on low flame. Check for salt and add more if required. You can put off the flame when it begins to boil. Serve hot, perfect with rice (and some pappad if you like). Can try as a side to roti as well.

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